Turkey Ballotine With Prosciutto Sage And Roasted Root Vegetables Food

ROASTED TURKEY AND ROOT VEGETABLES

Steps:

• Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
• Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
• In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
• Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
• Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
• Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.

ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 425 degrees F and position a rack in the center of the oven.
• On a baking sheet, toss the sweet potatoes, carrots, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.
• Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made in California, southern France and Sicily.

CORNISH HENS ROASTED WITH TARRAGON AND ROOT VEGETABLES

Steps:

• Preheat oven to 475 degrees. Wash the potatoes under cold running water. Salt and pepper inside of birds cavity. Add tarragon to cavities. Rub each bird with 1 tablespoon of olive oil. Place in roasting pan. Toss all vegetables with remaining oil, salt and pepper and place around birds. Place in oven on middle shelf. Lower temperature to 400 degrees. Roast for 50 minutes. Remove tray from oven and drape with aluminum foil. Allow bird to rest for 7 minutes before serving. Place birds on plates with vegetables around. Garnish with tarragon and serve with mustard.

ROASTED ROOT VEGETABLES

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC

Steps:

• Pat turkey dry.
• Run hands under skin of turkey, separating skin from breast and thighs.
• Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs.
• Carefully arrange half of prosciutto under skin over breast and thighs.
• Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey.
• Sprinkle remaining prosciutto into cavity.
• Place turkey in heavy large roasting pan.
• Cover with plastic and chill overnight.
• Preheat oven to 450°F
• Rub outside of turkey with oil.
• Season with pepper.
• Place 1 head of garlic in cavity of turkey.
• Place 2 heads of garlic in roasting pan.
• Tie turkey legs together.
• Roast turkey 30 minutes.
• Reduce oven temperature to 325°F
• Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours.
• Transfer turkey to platter.
• Surround with roasted garlic and garlic from turkey cavity.
• Remove prosciutto from turkey cavity; reserve.
• Tent turkey with foil.
• Pour pan juices into large glass measuring cup.
• Skim fat from surface of pan juices, reserving 3 tablespoons fat.
• Set roasting pan over medium-high heat.
• Add wine and bring to boil, scraping up any browned bits.
• Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
• Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat.
• Add flour; stir until golden, about 2 minutes.
• Whisk in pan juices.
• Mix in 1/2 teaspoon rosemary.
• Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes.
• Mix in reserved prosciutto.
• Garnish turkey with rosemary springs. Serve with gravy.

ROASTED VEGETABLES WITH SAGE

Steps:

• Preheat oven to 425°. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally.